dave8274
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- Sep 6, 2006
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I'm currently making Ed's Apfelwein exactly as the original recipe suggests, but I am also wanting to try a dry cider that I can drink a little sooner.
When I was at the LHBS getting the ingredients for the Apfelwein, the guy who works there suggested using Nottingham yeast and just plain juice, no added sugar.
Would this give me a result much different than the Apfelwein, and if so, in what way? Also, would adding extra sugar to up the ABV a little have an effect on flavor or would it just make it stronger?
Thanks!
When I was at the LHBS getting the ingredients for the Apfelwein, the guy who works there suggested using Nottingham yeast and just plain juice, no added sugar.
Would this give me a result much different than the Apfelwein, and if so, in what way? Also, would adding extra sugar to up the ABV a little have an effect on flavor or would it just make it stronger?
Thanks!